I Tried A 140-Year-Old Cake Recipe • Tasty

The past few years have seen a Red Velvet explosion! Hannah Hart explores the history of when and where these colorful cakes come from.

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13 Replies to “I Tried A 140-Year-Old Cake Recipe • Tasty”

  1. Red Velvet is not a thing! Yuck it's just waxy sweet flavor without an undertone. Sweet and insipid at the same time.

  2. Red velvet and colours of Christmas, ???? ( Red, White, Yellow, Green )
    I don't know but I get nostalgic recalling Christmas, when I see red and white together ????⚪ lol ????

  3. As Rie would say, whoever came up with the name, Edible History, I hope you're rich

  4. Another note: I don't think the dryness was because of the recipe. Never overmix the cake batter, because the gluten will overdevelop and make the cake tough. Hannah mixed the batter way too much.

  5. your cooking skills have improved. yes, thislooks good and I think cinnamon and nutmeg would compliment this pie. probably 200 yrs ago those spices were not readily available.

  6. this is my first time watching a Hannah hart video in years.
    ….its weird without the drunken failing

  7. I dunno… I'm pretty sure the egg whites at the end of the batter was suppose to be whipped and folded in. I have some old recipes and they still whip the whites. Otherwise there's no point separating it. The cakes would have definitely be fluffier and less dry.
    Even the royal icing recipe wasn't whipped enough. Using a whisk may help.

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